Biochemical delineation of oat (Avena sativa) accessions for nutritional improvement


Abstract views: 157 / PDF downloads: 206 / PDF downloads: 14

Authors

  • RUKOO CHAWLA CCS Haryana Agricultural University, Hisar, Haryana 125 004, India
  • MINAKSHI JATTAN CCS Haryana Agricultural University, Hisar, Haryana 125 004, India
  • D S PHOGAT CCS Haryana Agricultural University, Hisar, Haryana 125 004, India
  • NISHA KUMARI CCS Haryana Agricultural University, Hisar, Haryana 125 004, India
  • SANDEEP KUMAR CCS Haryana Agricultural University, Hisar, Haryana 125 004, India
  • AMIT SHARMA CCS Haryana Agricultural University, Hisar, Haryana 125 004, India
  • DEEKSHA CHAUHAN Maharana Pratap University of Agriculture and Technology, Udaipur Rajasthan
  • NEELAM KUMARI MANDAL Government (PG) College, Panchkula Haryana

https://doi.org/10.56093/ijas.v93i6.136581

Keywords:

Cluster analysis, Diversity, Oat, Principal component analysis, Quality

Abstract

Oat (Avena sativa L.) is a unique multifaceted crop used for fodder and grain purpose. It’s grain has tremendous potential to offer health benefits, especially with the heightened emphasis on nutrition and food security. With this aim, quality traits were investigated among 62 oat genotypes, demonstrating significant variation. The biochemical analysis was conducted in laboratory of department of Genetics and Plant Breeding of CCS Haryana Agricultural University, Hisar during 2019–21. Quality parameters depicted a wide range for seed crude protein (8.16–19.18%), forage crude protein (5.17–11.42%), phenol (0.61–1.22%), beta-glucan content (0.32–7.55%), total soluble sugar (4.90–8.49%), reducing sugar (1.07–4.28%) and non-reducing sugar (2.02–6.38%). The current research covered wide and powerful analytical approaches that helped to underpin the selection of the most promising genotypes and evaluated the contribution of different traits to heterogeneity. Furthermore, non-reducing sugar, reducing sugar and seed crude protein were emerged to be the major contributors of PC1, PC2 and PC3, respectively. The genotypes GP 492, HFO 1107, HFO 1003, HFO 1016, OS 403, HFO1105 and HFO 806 were the best performing based on quality parameters. Promiscuous genotypes can serve as pioneers in oat improvement programs, enabling the enhancement of nutritional value. These insights expand the prospects for the food industry and hence appraise the significance of oats among other cereals.

Downloads

Download data is not yet available.

References

Chawla R, Poonia A and Kumar S. 2022. Recent advances in yield and quality of dual purpose oat. Forage Research 47(4): 383–89.

Chawla R, Jattan M, Phogat D S, Kumari N, Kumar S and Poonia A. 2021. Genetic correlation and path analysis for yield and quality attributes in oat (Avena sativa L.). Biological Forum 13(4): 940–45.

Dubois M, Gilles K A, Hamilton J K, Rebers R A and Smith F. 1956. Colorimetric method for determination of sugars and related substances. Analytical chemistry 28: 350–56.

Hillis W E and Swain T. 1959. The phenolic constituents of Prunus domestica. II—The analysis of tissues of the Victoria plum tree. Journal of the Science of Food and Agriculture 10(2): 135–44.

Ho H V, Sievenpiper J L, Zurbau A, Mejia S B, Jovanovski E, Au-Yeung F and Vuksan V. 2016. The effect of oat β-glucan on LDL-cholesterol, non-HDL-cholesterol and apoB for CVD risk reduction: a systematic review and meta-analysis of randomised-controlled trials. British Journal of Nutrition 116(8): 1369–82.

Horneck D A and Miller R O. 1997. Determination of total nitrogen in plant tissue. Handbook of Reference Methods for Plant Analysis, pp.75–83.

Jolliffe I T and Cadima J. 2016. Principal component analysis: a review and recent developments. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 374: 20150202.

Kaur S, Bhardwaj R D, Kapoor R and Grewal S K. 2019. Biochemical characterization of oat (Avena sativa L.) genotypes with high nutritional potential. Lebensmittel-Wissenschaft and Technologie 110: 32–39.

Klose C and Arendt E K. 2012. Proteins in oats; their synthesis and changes during germination: a review. Critical Reviews in Food Science and Nutrition 52(7): 629–39.

Markovic S M, Dukic N H, Knezevic D and Lekovic S V. 2017. Divergence of barley and oat varieties according to their content of β-glucan. Journal of the Serbian Chemical Society 82(4): 379–88.

Nelson N. 1944. A photometric adaptation of the somogyi method for the determination of glucose. Journal of Biological Chemistry 153: 375.

Oliver R E, Obert D E, Bonman J M and Jackson E W. 2010. Development of oat-based markers from barley and wheat microsatellites. Genome 53(6): 458–71.

Pino J L, Mujica V and Arredondo M. 2021. Effect of dietary supplementation with oat β-glucan for 3 months in subjects with type 2 diabetes: A randomized, double-blind, controlled clinical trial. Journal of Functional Foods 77: 104311.

Prates L L and Yu P. 2017. Detect unique molecular structure associated with physiochemical properties in CDC varieties of oat grain with unique nutrient traits [Feed Type vs. Milling Type] in comparison with barley grain using advanced molecular spectroscopy as a non-destructive biological tool. Journal of Cereal Science 74: 37–45.

Rodehutscord M, Ruckert C, Maurer H P, Schenkel H, Schipprack W, Bach Knudsen K E and Mosnthin R. 2016. Variation in chemical composition and physical characteristics of cereal grains from different genotypes. Archives of Animal Nutrition 70(2): 87–107.

Ross S M, King J R, O'Donovan J T and Spaner D. 2004. Forage potential on intercropping berseem clover with barley, oat or triticale. Journal of Agronomy 96(4): 1013–21.

Sharma A, Yadav R, Sheoran R, Kaushik D, Mohanta T K, Sharma K, Yadav A, Dhanda P S and Kaushik P. 2023. Estimation of heterosis and the combining ability effect for yield and its attributes in field pea (Pisum sativum L.) using PCA and GGE biplots. Horticulturae 9(2): 256.

Sheoran S, Kumar S, Ramtekey V, Kar P, Meena R S and Jangir C K. 2022. Current status and potential of biofortification to enhance crop nutritional quality: An overview. Sustainability 14(6): 3301.

Smulders M J, Van de Wiel C C, Van den Broeck H C, Van der Meer I M, Israel-Hoevelaken T P M, Timmer R D and Gilissen L J. 2018. Oats in healthy gluten-free and regular diets: A perspective. Food Research International 110: 3–10.

Somogyi M. 1945. A new reagent for the determination of sugars. Journal of Biological Chemistry 160: 61–68.

Sterna V, Zute S and Brunava L. 2016. Oat grain composition and its nutrition benefice. Agriculture and Agricultural Science Procedia 8: 252–56.

Storsrud S, Hulthen L R and Lenner R A. 2003. Beneficial effects of oats in the gluten-free diet of adults with special reference to nutrient status, symptoms and subjective experiences. British Journal of Nutrition 90(1): 101–07.

Tiwari U and Cummins E. 2011. Meta-analysis of the effect of β-glucan intake on blood cholesterol and glucose levels. Nutrition 27(10): 1008–16.

USDA Food Data Central. (2021). Oats. Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/food-details/170504/nutrients.

USDA, Foreign Agriculture Service. August, 2022. World agriculture production, Circular Series.

World Health Organization. 2021. The health-related Sustainable Development Goals: Progress report of the Western Pacific Region, 2020.

Submitted

2023-05-19

Published

2023-07-07

Issue

Section

Articles

How to Cite

CHAWLA, R., JATTAN, M., PHOGAT, D. S., KUMARI, N., KUMAR, S., SHARMA, A., CHAUHAN, D., & MANDAL, N. K. (2023). Biochemical delineation of oat (Avena sativa) accessions for nutritional improvement. The Indian Journal of Agricultural Sciences, 93(6), 609–614. https://doi.org/10.56093/ijas.v93i6.136581
Citation